Story and photos by Ann Accetta-Scott
Use a starter culture to create a fermented dish heavy on protein power. Adding jalapeños will give the eggs a nice kick.
Learn about the Mongolians’ reverence for dairy — which has a much different taste and application than milk in America.
Use culture to mimic high-quality raw cream for this recipe. Pure cream, which is hard to find in grocery stores, produces better butter.
By Meg Thompson
Enjoy that delicious creamy taste and texture for your drinks or dishes by fermenting milk kefir using coconuts.
Use calcium chloride and rennet to your basic fresh and versatile cheesemaking steps to create coagulated milk. Curds and whey are useful in the kitchen and garden.
Turn to fermented beverages like kefir to nourish intestinal cells and help reduce lactose intolerance. Good E. coli helps digest the sugar found in milk.
If you know cream cheese then you’re familiar with the texture and consistency of this yogurt cheese, which can be used as a lower-fat alternative.
Class up your breakfast. Ground cloves add complexity to this citrusy yogurt drink, which is sweetened with honey.
Discover how easy crafting your own money-saving fermented masterpieces can be.
Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.